Chef notes

Juicy, sweet-tart clementine segments are dipped in silky dark chocolate and finished with crunchy pistachios and flaky sea salt. As sophisticated as it is tantalizingly delicious, this dessert is naturally portioned and comes together with just a handful of ingredients to satisfy a chocolate craving. Perfect for a weeknight treat or effortless entertaining this holiday season!

For entertaining, I love bringing out a plate with a generous mound of these finished clementines. Scatter extra pistachios and fresh orange zest over the top and arrange a few whole clementines with their leaves around the edges for a gorgeous presentation.

Technique tips: Anywhere simplicity is the goal, the quality of the ingredients really makes a difference. Choose ripe, juicy clementines with thin, smooth skin that feel heavy for their size, and great quality dark chocolate around 70% cocoa to balance the sweetness of the clementines. Before dipping into chocolate, dry the fruit well to get the most even and luxurious coating. These are best enjoyed the day they’re made so the fruit does not dry out but can be refrigerated in a single layer in an airtight container for up to 24 hours.

Swap options: Clementines are ripe in the wintertime and a wonderfully fresh perk to many heavy holiday meals, but you could absolutely use strawberries or drizzle chocolate over little clusters of raspberries and finish with the same lovely garnishes or go for dried figs or apricots for an even sweeter and chewier result. Not a pistachio fan? Try this with walnuts, shredded coconut or crushed freeze-dried raspberries.